Sweet and sour style sauce

    10 min

    Ideal to add to any rice dish, especially when serving to children. Quick to make and costs next to nothing.

    Hampshire, England, UK
    9 people made this

    Serves: 4 

    • 1 chicken or vegetable OXO® stock cube
    • 300ml (1/2 pt) boiling water
    • 2 tablespoons caster sugar
    • 1 tablespoon cider vinegar
    • 1 tablespoon cornflour
    • 1/2 small tin pineapple chunks (optional)

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Crumble an OXO into the boiling water in a saucepan over a medium heat. Add the sugar and the vinegar and stir.
    2. Mix the cornflour to a paste with a little water and add to the OXO mixture. Stir continuously until it thickens.
    3. You can serve it like this or, for a special occasion, stir in 1/2 small tin of pineapple chunks. Serve immediately over any rice meal.


    You can use left-over gravy as the base for the sauce instead of using an oxo. Vinegar from pickled beetroot adds an interesting red glow.

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    Reviews in English (1)


    Something else. If you prefer your sauce runnier reduce the amount of cornflour you use.  -  25 Apr 2011

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